HAPPY AUTUMN, EVERYONE!!!
I’ve been dreaming up this recipe for months now, awaiting this day on pins and needles
AND IT IS FINALLY HERE.
I know that this is the second breakfast recipe in a row; I know this.
You can hate me if you want.
But (and read this in your best Chandler Bing voice, you all)
did you LOOK at the recipe title?
I mean… gah.
I know you aren’t complaining about this.
Just so you know, get ready for plenty of pumpkin recipes from now until, you know, March-ish.
I’m a pumpkin kind’a girl.
Pumpkin bread, pumpkin muffins, pumpkin milkshakes, pumpkin cookie bars, pumpkin rainbows, pumpkin waterfalls…
It’s all relative.
And it’s all happening (I hope) this fall. And winter.
In addition to the wonderful pumpkin that comprises these plump, yeasty cinnamon rolls (is that an okay description?),
there is also a hearty dose of ginger, nutmeg, brown sugar and pecans.
Pecans. Mmm. My love language – I’m not even gonna lie.
And it’s all topped with a maple. cinnamon. cream cheese. icing.
Which, like all other glazes/butters/spreads I’ve made, has been doused upon everything that’s gone in my mouth.
Maple Cream Cheese Glazed Salad. I’m making it a thing.
They only require one rise, and they taste better than, well, anything.
Again with the Chandler – can it GET any better than this?
Answer: Probably not, but this video comes mighty close.
Watch it. You’ll die of laughter.
Actually, here’s a better thought.
Watch it while eating these cinnamon rolls.
Good day guaranteed.
Pumpkin Pecan Cinnamon Rolls with Maple Cinnamon Cream Cheese Syrup
makes 13 rolls
adapted from my Lemon Blueberry Sweet Rolls
3 1/4 cups all purpose flour, divided
1/4 cup granulated sugar
/2 teaspoon salt
1 packet (2 1/4 teaspoons) active dry yeast
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
dash of cloves
1/2 cup water
1/4 cup almond milk
1 tablespoon butter
1/2 cup canned pure pumpkin (not pumpkin pie filling!)
1 large egg
1 tablespoon butter, melted
3 tablespoons dark brown sugar
heaping 1/3 cup pecans, chopped
1/2 tablespoon cinnamon
3 ounces (6 tablespoons) room-temperature light cream cheese
1 1/2 tablespoons powdered sugar
2-3 tablespoons almond milk
1 teaspoon vanilla extract
1 teaspoon almond extract
sprinkle of cinnamon, optional
1. Combine flour, sugar, salt, yeast, cinnamon, ginger, nutmeg, and cloves in a large bowl. Combine butter, milk, and water and heat to 120-130 degrees. Pour liquids into dry ingredients and stir to combine. Fold in pumpkin and egg. Knead the dough with your hands for 5-6 minutes. Add in extra flour if the dough is sticky. Let the dough rest for 10 minutes.
2. Combine brown sugar, pecans, and cinnamon for the filling. Melt the butter. Roll out the dough on a lightly floured surface. Brush melted butter over the dough and cover with filling mixture. Roll the dough up to create a cylinder of dough and pinch to close. Slice the dough into even rounds and place in a greased baking dish. Cover for 60-90 minutes to rise.
3. Preheat the oven to 350 degrees. Bake the rolls for 20-25 minutes. Let cool for a few minutes and coat with glaze.
4. Glaze instructions: Beat the cream cheese and sugar together. Add in milk until desired consistency is reached. Add in extracts and cinnamon and beat to combine.
Happy Autumn, guys. When it gets started like this, there’s no telling how great it will be.